bones and trimmings of the fish they were cnt from, flavoured with a few vegetables. Make a melted butter sauce diluted with the broth in which your fillets were boiled, and add to it a table-spoonful of finely minced parsley, and a tea-spoonful of tarragon vinegar : an onion should be boiled in the water with the fillets, and jDressed into the sauce through the sieve. 3. — Choose six or eight nice rolls that have been baked in small round tins ; scoop out the Bread cases with crumb, and make hollow cases of them, foie gras. then fry them a golden yellow in butter. Open a small tin oi jpdte de foie gras, and make a cupful of thick Espagnole sauce (brown gravy). Proceed to pack your cases in this way : — first butter them, then fill them neatly with foie gras, pouring some gravy round the layers to moisten them, put a curl of crisply fried bacon on the top of each croustade, bake them till quite hot, and dish upon a napkin. 4. — Prepare a well fed capon as if for boiling, cutting off all superfluous bones, the pinions, with the heart, gizzard, and liver (the giblets), throw into as much water as will cover them ; adding a carrot and an onion sliced, and some whole pep- pers. Whilst this is producing a broth, stuff, and lard the capon with strips of fat bacon, and fill the cavity of its carcass with a couple of sweet onions. When your broth is ready, choose a deep stew-pan, and place the bird therein, with a carrot cut into slices, celery leaves and stalks, two onions, pepper corns, a bunch of parsley, some dried thyme in a muslin bag, and a glass of sherry. Braise the bird in this till done : — Meanwhile pound the liver you boiled in the broth, and get ready some tomato pulp (say) a tea- cupful. Lift out the capon, and dish it upon some previ- ously boiled maccaron✪ Braised Caponi : strain off the gravy in which it 43G MESU FOR A DIAWER OF SIX. was braised, thicken it, add the liver, and tomato pulp, give it a rapid boil up, and pour it over the bird. The stuffing of the capon helps to preserve its juiciness, and lends a nice flavour to it. Serve with puree of young turnips, and potatoes a la maitre d" hot el. 5. — The ortolan of India is, I think, the *' cholum bird" , ,. . which is easily procurable late in the Jndian ortohins. ' , . i year. Truss the cholum birds, put a slice of bacon inside them, wrap a vine leaf round each bird and a piece of bacon over the vine leaf : tie the leaf and bacon in their place with a tape✪ Cholum Bird. Roast over a brisk fire, serving each little bird on a .square of hot buttered toast, garnished with water cress, ' sauce higarade should go round in a boat. 6. — Butter a small pie-dish liberally, then fill it with the „ , . pulp and seeds of some well boiled, Bandeciu au gratin. , j , -, • i ^ .1 ^ .^i tender bandecais : dust the pulp with white pepper, and some grated cheese and pour a little milk in which the yolk of an egg has been beaten (or cream if you can allow it) in amongst the pulp, dust a layer of cheese over the surface✪ Bandecai au Gratin, and bake for ten or twelve minutes ; or the bandecai mixture can be baked in coquille shells, which should be served on a napkin. 7. — One ounce of flour, one ounce of bread crumbs, any ,. ,,. essence to flavour, two ounces of sugar,

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bones and trimmings of the fish they were cnt from, flavoured with a few vegetables. Make a melted butter sauce diluted with the broth in which your fillets were boiled, and add to it a table-spoonful of finely minced parsley, and a tea-spoonful of tarragon vinegar : an onion should be boiled in the water with the fillets, and jDressed into the sauce through the sieve. 3. — Choose six or eight nice rolls that have been baked in small round tins ; scoop out the Bread cases with crumb, and make hollow cases of them, foie gras. then fry them a golden yellow in butter. Open a small tin oi jpdte de foie gras, and make a cupful of thick Espagnole sauce (brown gravy). Proceed to pack your cases in this way : — first butter them, then fill them neatly with foie gras, pouring some gravy round the layers to moisten them, put a curl of crisply fried bacon on the top of each croustade, bake them till quite hot, and dish upon a napkin. 4. — Prepare a well fed capon as if for boiling, cutting off all superfluous bones, the pinions, with the heart, gizzard, and liver (the giblets), throw into as much water as will cover them ; adding a carrot and an onion sliced, and some whole pep- pers. Whilst this is producing a broth, stuff, and lard the capon with strips of fat bacon, and fill the cavity of its carcass with a couple of sweet onions. When your broth is ready, choose a deep stew-pan, and place the bird therein, with a carrot cut into slices, celery leaves and stalks, two onions, pepper corns, a bunch of parsley, some dried thyme in a muslin bag, and a glass of sherry. Braise the bird in this till done : — Meanwhile pound the liver you boiled in the broth, and get ready some tomato pulp (say) a tea- cupful. Lift out the capon, and dish it upon some previ- ously boiled maccaroni : strain off the gravy in which it 43G MESU FOR A DIAWER OF SIX. was braised, thicken it, add the liver, and tomato pulp, give it a rapid boil up, and pour it over the bird. The stuffing of the capon helps to preserve its juiciness, and lends a nice flavour to it. Serve with puree of young turnips, and potatoes a la maitre d" hot el. 5. — The ortolan of India is, I think, the *' cholum bird" , ,. . which is easily procurable late in the Jndian ortohins. ' , . i year. Truss the cholum birds, put a slice of bacon inside them, wrap a vine leaf round each bird and a piece of bacon over the vine leaf : tie the leaf and bacon in their place with a tape. Roast over a brisk fire, serving each little bird on a .square of hot buttered toast, garnished with water cress, ' sauce higarade should go round in a boat. 6. — Butter a small pie-dish liberally, then fill it with the „ , . pulp and seeds of some well boiled, Bandeciu au gratin. , j , -, • i ^ .1 ^ .^i tender bandecais : dust the pulp with white pepper, and some grated cheese and pour a little milk in which the yolk of an egg has been beaten (or cream if you can allow it) in amongst the pulp, dust a layer of cheese over the surface, and bake for ten or twelve minutes ; or the bandecai mixture can be baked in coquille shells, which should be served on a napkin. 7. — One ounce of flour, one ounce of bread crumbs, any ,. ,,. essence to flavour, two ounces of sugar,

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